Many of the hots I tried this year didn't do so well (hab, datil, tabasco) due to an early lack of heat, I think, though I noticed the other day the Fatalii (~up to 400,000 Scovilles) plant I gave a shot has about 10-12 unripe peppers. Looks like this (all these pics not mine):




For regular eating, I have a combination of Hinkelhatz (for sauce) and Rooster Spur for drying. The spurs make an excellent chili powder that even my wife likes now.

Hinkelhatz (~125,000 Scovilles)


Rooster Spur (~75,000 Scovilles)


I should have seeds from both if anyone wants some. Hinkelhatz is great because it's prolific and acclimated to a cooler climate.

Could you put me on your list.